At a glance
First, prepare the apples and onion, then slowly roast the seasoned goose breast on top of them — it takes a while, but there's very little hands-on work involved. The day before, boil the potatoes for the lokše, then quickly make the dough, roll it into thin rounds, dry-fry them, and finally fill them with the meat and apples.
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Prepare the ingredients
Peel the apples and slice them. Peel the onion and cut it into half-rings. Place the onion and apples into a roasting pan.
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Prepare the meat
Season the meat with salt, caraway seeds and a little pepper, then place it in the roasting pan with the onion and apples. Add a splash of water and roast at 160°C until the meat is done. Roast covered, then uncover for the last few minutes and increase the temperature.
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Cook the potatoes
Boil the potatoes in their skins the day before. Peel them and grate finely, then add plain flour (you can replace half with wholemeal flour) and season lightly with salt.
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